Serves 1
Directions
- 1Start by sautéing some ginger until you see a little bit of browning around the edges.
- 2Add some chopped up Roma tomatoes.
- 3Season with salt, white pepper, chili flake or powder, some sesame oil, and lastly some oyster sauce.
- 4Give it a stir and let it cook down for a few minutes until it looks beautifully jammy.
- 5Pour in your cornstarch slurry and let it thicken up.
- 6Crack eggs into a bowl and whisk them.
- 7Pour the eggs over the tomatoes and don't stir right away.
- 8Let them set for a few minutes and then gently stir to break up the eggs.
- 9Add some green onions.
- 10Serve the tomato egg mixture with a heaping island of steamed Jasmine rice.
Ingredients
- ginger
- Roma tomatoes
- salt
- white pepper
- chili flake or powder
- sesame oil
- oyster sauce
- cornstarch slurry
- eggs
- green onions
- Jasmine rice
Equipment
panbowlchopsticksspoon
Tips
- When adding eggs, don't stir right away; let them set for a few minutes before gently stirring to break them up.
- The dish is best served with a heaping island of steamed Jasmine rice.
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